Ingredients Jump to Instructions ↓

  1. 4 lbs 1816g / 64oz Fresh lean corned beef

  2. 1 lb 454g / 16oz Onion - peeled (large) Whole cloves Black peppercorns

  3. 4 Garlic - minced

  4. 1 Dried chilies (small) Salt and fresh ground pepper

  5. 1/2 cup 118ml Bitter orange marmalade

Instructions Jump to Ingredients ↑

  1. Recipe Instructions When you buy corned beef, ask for the "first cut," which is the leanest part. If you prefer your meat more piquant, add a few chilies to the pot. Let the corned beef rest about 15 minutes after baking, for smoother, easier slicing.

  2. Place corned beef in a large, heavy pot; cover with water.

  3. Stud the onion with cloves. Add to pot along with the peppercorns, garlic and chilies.

  4. Bring to a boil over medium-high heat. Reduce heat to low, partially covered and simmer for 2 1/2 hours or until meat is tender. Preheat oven to 350F.

  5. Remove beef to a small, shallow baking dish. Set aside 3/4 cup cooking liquid. Sprinkle meat with salt and pepper, then spread marmalade over top. Pour reserved cooking liquid into pan. Bake 25 minutes, basting occasionally.


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